Caracterización de las etapas de beneficio para la obtención de cafés especiales (Coffea arábica) en la central de beneficio La Chaparrala del municipio de Andes

Abstract

RESUMEN: La Central de Beneficio la Chaparrala surge como un factor determinante en el camino de las reformas que el sector cafetero debe afrontar para seguir siendo competitivo. Empleando el uso de tecnologías para el mejor desempeño en sus diferentes etapas de procesamiento, garantizando la sostenibilidad ambiental social y económica de los caficultores asociados a la cooperativa de Caficultores de Andes. El presente estudio caracterizo los procesos que se dan al interior de la central verificando que los procesos ejecutados y la selección de equipos mecánicos empleados están acorde a la obtención de cafés diferenciados o de mayor calidad. Este trabajo tiene como finalidad proponer mejoras en los procesos al interior de la central y su impacto en la calidad del café procesado. ABSTRACT: The Central de Beneficio la Chaparrala emerges as a determining factor in the path of reforms that the coffee sector must face in order to remain competitive. Employing the use of technologies for the best performance in its different stages of processing, guaranteeing the environmental, social and economic sustainability of the coffee growers associated with the Cooperativa de Caficultores de Andes. This study characterized the processes that take place inside the plant, verifying that the processes carried out and the selection of mechanical equipment used are consistent with obtaining differentiated or higher quality coffees. The purpose of this work is to propose improvements in the processes inside the plant and their impact on the quality of the processed coffee.

ABSTRACT: The Central de Beneficio la Chaparrala emerges as a determining factor in the path of reforms that the coffee sector must face in order to remain competitive. Employing the use of technologies for the best performance in its different stages of processing, guaranteeing the environmental, social and economic sustainability of the coffee growers associated with the Cooperativa de Caficultores de Andes. This study characterized the processes that take place inside the plant, verifying that the processes carried out and the selection of mechanical equipment used are consistent with obtaining differentiated or higher quality coffees. The purpose of this work is to propose improvements in the processes inside the plant and their impact on the quality of the processed coffee.